On the Road to Cuzco

Wednesday, Oct. 17, we said good-bye to the Sacred Valley and left for Cuzco, the capital of the Inca Empire.  Along the way we passed field after field of various crops, mostly maize, or corn.  To us that only know golden sweet corn and the occasional Indian corn, the varieties of corn in Peru is amazing.  The same can be said for bananas and potatoes.

A last look at the valley after turning right at Pisac and climbing up over the mountain to make our way to Cuzco.

Our first stop was at Tambomachay, a four-tier structure enclosing a spring that brings a steady stream of cold, clear water right out of the hillside.

Theories of its use include a wayside resting spot for weary travelers going to and from Cuzco, a sacred spring marking a spot where the Great White Prophet struck the rocks to provide water to a thirsty people (LDS favorite theory), a bath for the ruling Inca nobility, or a water supply for a nearby Incan fort.

A chola and her alpacas.

Alpaca yarn, all dyed with natural dyes, hand outside a local co-op.

Peg feeding a llama.

So many decisions!

Our first view of Cuzco, the capital of the Inca Empire, or Tahuantinsuyo.  The name Tahuaninsuyo literally means four groups, or regions, referring to the four parts of the Incan Empire, Chinchaysuyo (north), Antisuyo (east), Qullasuyo (south), and Kuntisuyo (west).